This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don’t like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.
YIELD
2 servingsPREP
10 minCOOK
5 minREADY
15 minIngredients
Directions
In a large nonstick pan or a wok, heat the oil over medium-high heat until hot.
Add the garlic, ginger, and scallions, stirring constantly until very fragrant about 1 minute.
Add the chopped corns or kernels if you prefer, stirring often, and cook until the corn start to become brown on spots.
Add the seasoning ingredients to taste, and cook for about 3 minutes until well coated and heated through.
Top with fresh cilantro and serve warm.
Comments
This recipe was sooooo flipping tasty. There would be nothing I would add to or change about this recipe. Soooo yummy. Thank you. Regards MG